Asian Chicken Salad (Paleo and Whole 30)
Happy Weekend! This veggie filled Asian Chicken Salad is quick to put together and perfect for you to take to the beach, on a picnic or to a pool party this weekend! To make it even quicker, pick up a rotisserie chicken and a large bag of coleslaw mix (discard dressing if it has it) then add the other ingredients. Enjoy!
Asian Chicken Salad (Paleo and Whole 30)
Ingredients
- Crunch Factor
1/2 cup sliced almonds
2 tbsp sesame seeds
- Salad
8 cups shredded cabbage
1/2 tsp salt
1 tbsp rice wine (or apple cider) vinegar
juice of a lime
1/2 red pepper, thinly sliced
2 carrots, shredded
1/2 bunch cilantro, chopped
4 green onions, thinly sliced
3 cups roasted (or rotisserie) chicken, shredded
- Dressing:
2 cloves garlic, minced
2 tbsp coconut sugar or maple syrup
2 tbsp sesame oil
3 tbsp tamari sauce or coconut aminos
1 tsp (or more) chili garlic paste or sriracha sauce, optional to make it spicy
Directions
- Place the almonds and sesame seeds in the oven to toast for about 10 minutes or until golden brown.
- Toss the cabbage with the salt, vinegar and lime juice. Squeeze for a minute then add the remaining salad ingredients.
- Mix together the dressing ingredients and pour over the salad. Toss well.
- Add toasted nuts just before serving.
Notes
- Make this Whole 30 compliant by leaving out the coconut sugar or maple syrup.